Barefoot Contessa's Parmesan Chicken

READY IN: 40mins
Recipe by Juenessa

From Barefoot Contessa Family Style cookbook, 2002.

Top Review by MelloMary

This is one of my favorite recipes. I love it atop arugula with Ina's lemon vinaigrette dressing. I always want extra salad with this one.

Ingredients Nutrition


  1. Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate.
  3. In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
  4. On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
  5. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
  6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
  7. Add more butter and oil and cook the rest of the chicken breasts.
  8. Serve with extra grated Parmesan cheese, if desired.

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